1 tbsp. vegetable oil
2 whole chicken breasts, split, skinned, and boned
1 can cream of broccoli soup
1/4 c. milk
2 tsp. lemon juice
1/8 tsp. pepper
4 thin lemon slices

In skillet, heat oil and cook chicken 10 minutes or until browned on both sides. Spoon off fat. Combine soup and milk; stir in lemon juice and pepper. Pour over chicken. Top each piece with lemon slice. Reduce heat to low. Cover and simmer until chicken is fork tender.